Macaroons serve as a perfect blank canvas. While unadorned mounds of coconut, sugar and egg whites are pretty spectacular on their own, it’s the variations that get me jazzed.

1) Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside. 2) Whisk the condensed milk, egg white, vanilla, orange extract and salt in a medium bowl until well ...

Note: Home-baked macaroons made with freshly ground nuts are far more enticing and delicious than packaged ones. To keep them moist, use this trick I learned at La Varenne cooking school in Paris ...

Using an ice cream scooper, scoop macaroons onto the baking sheet 1 inch apart. Bake for 20 minutes, or until golden brown, rotating pan once halfway through baking time. Cool on trays for 5 ...

1. Set the oven at 350 degrees. Line 2 unrimmed baking sheets with parchment paper. 2. In a microwave-safe bowl, place the chocolate. Heat for 20 seconds, stir, and heat 20 seconds more, or until ...

Preheat oven to 325 degrees F. Stir the batter again with a fork. Line a baking sheet with parchment. Scoop up the batter in tablespoonfuls and drop them onto the baking sheet, evenly spaced.

Yield: about 16 cookies, 8 ice cream sandwiches 2 egg whites 3 cups shredded dried coconut 1 1/2 teaspoons pure almond extract, see cook’s notes Pinch of salt 2/3 cup sweetened condensed milk ...